Description
This Jalapeño Buffalo Chicken Casserole is a flavorful, low-carb dish perfect for fans of spicy comfort food. Combining shredded chicken, cauliflower rice, and a creamy buffalo sauce, it’s an ideal meal for Whole30, Keto, Paleo, and Gluten-Free diets. Topped with fresh jalapeños and green onions, this casserole offers the perfect balance of heat and creaminess, baked to a deliciously bubbly finish.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 pounds chicken breast, cooked and shredded
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced, plus more for topping if desired
- 1 small white or yellow onion, diced
- 1 red pepper, diced
- 1/2 cup shredded or finely diced carrots
Sauce
- 1/2 cup canned coconut cream (the thick part at the top of the can)
- 1/2 cup buffalo sauce
- 1/4 cup ranch
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes
- Green onion
- Extra jalapeños to garnish
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the casserole.
- Combine main ingredients: In a large casserole dish, add the cooked and shredded chicken along with the frozen cauliflower rice, diced jalapeños, onion, red pepper, and carrots.
- Prepare the sauce: In a small bowl, whisk together the minced garlic, canned coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until fully combined.
- Mix sauce and ingredients: Pour the prepared sauce into the casserole dish over the chicken and vegetables. Use two forks or tongs to thoroughly mix the sauce in, ensuring even coating. Once combined, spread the mixture out evenly in the casserole dish.
- Bake the casserole: Place the casserole in the preheated oven and bake for 45 minutes. For a crispier top, you can bake slightly longer as desired.
- Add garnishes and serve: Remove from the oven and drizzle with additional buffalo or ranch sauce. Top with optional green onions and extra jalapeños to enhance flavor and presentation before serving.
Notes
- If you don’t already have cooked or leftover chicken, bake chicken breasts on a sheet pan at 400 degrees Fahrenheit for 25 minutes while prepping the rest of the casserole—this streamlines the cooking process.
- You can make your own Whole30-compliant ranch by following a homemade recipe instead of store-bought.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
